PORK SAUSAGE PATTIES
Steps:
- In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 219 calories, Fat 18g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
HOMEMADE PORK SAUSAGE PATTIES
Make a double recipe of these, shape them and then freeze for brunches. I love these between butter pan rolls! The first time you make these use the amounts of spices listed, you might however want a stronger flavor, so the next time you make them just adjust all spices to taste. This recipe will not work well with lean pork, the patties will be very dry, so try to purchase ground pork with some extra fat in it for flavor and texture. The garlic is optional, I added it in when I made these, only because we love garlic. I strongly advise you to prepare the patties (do not cook) shape and refrigerate overnight, as the flavors will blend and become stronger, they do take on a whole different flavor when left overnight.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 2 pounds pork
Number Of Ingredients 15
Steps:
- In a small skillet heat oil over medium-low heat and saute the onion and garlic (if using) for about 7-8 minutes, or until softened; cool for 10-15 minutes.
- Meanwhile while the onions are cooling, in a bowl stir together the soft bread crumbs and milk; let stand until the milk is absorbed.
- Add in the onions to the milk/crumb mixture with all remaining ingredients; mix with a spoon until well blended (I use clean hands).
- Form sausage into about a 3-inch patty (about 1/2-inch thick) but of coarse you can make them any size you desire.
- With wet hands arrange on a baking sheet lined with wax paper.
- At this point the patties may be frozen.
- Heat oil in a frypan over medium heat.
- Cook patties for about 4-6 minutes, turning once (do not flatten patties while cooking, as the juices will run out).
Nutrition Facts : Calories 1642.1, Fat 130.3, SaturatedFat 41.7, Cholesterol 513.8, Sodium 2796.9, Carbohydrate 28.7, Fiber 2.9, Sugar 4.3, Protein 84.6
AROUND-THE-WORLD PORK SAUSAGE PATTIES
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, gently break up the pork into chunks. Add the spice ingredients and mix on medium speed, just until blended and the pieces of fat start to look a little "smeared" against the meat (see Tip).
- Heat a tablespoon or so of oil in a small skillet over medium-high heat. Form a little of the sausage mixture into a patty and cook, flipping occasionally, until the pork is cooked through. Let cool slightly, then taste for seasoning. Gently mix in more salt as needed and retest if you like.
- Shape the remaining sausage into patties or mold around skewers to make kebabs. Cook on the stove top or a grill.
- Note
- You can make the sausage up to a day ahead of time. Store it covered in the refrigerator, but let it come to room temperature before cooking.
- Tip
- The key to making good sausage is to beat the mixture just until the fat starts to stretch, but not blend, into the meat; that way, the mixture will hold together and the flavors will be well integrated. It's important to keep all ingredients cool; otherwise, the fat will melt into the meat. The ideal for this is to use a stand mixer with the paddle attachment; rinse the bowl and attachment in icy-cold water to chill them first. But you can also use your hands, as long as you keep them cool (I dip mine in an ice bath).
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